What Is The Best Way To Make Red Gumpaste???

Red is always a problem for me. Buttercream or fondant. I just got a last minute order for a Wedding Cake due Feb. 11th, I will be making a bouquet of flowers as the topper some of calla lilies and the rest red roses. I would like to achieve a pretty red color in gumpaste, not bright, true red, but a little deeper. Does anyone know the best way to do this? I didn't really want to experiment because I am not charging much and I would like to try to do more than break even on the cake. So if anyone has any tips it would really help.

I make my own gumpaste using Nicholas Lodges' recipe and have no problem getting red RED or black BLACK! I use Americolor Super Red and add it directly to the liquid part while it is in the mixer----Note STEP 6. Hope this helps

Here is his recipe as taken from his website;

Tylose GumpasteTylose is an alternative product to use in making gumpaste instead of gum tragacanth. The advantage of the Tylose is that the paste is less expensive,, easier to make, holds up better in humidity and is whiter in color. The 55g container makes approximately 3 pounds of finished gumpaste.

1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle.

2. Turn the mixer on high speed for 10 seconds to break up the egg whites.

3. Reserve 1 cup of the powdered sugar and set aside.

4. Turn the mixer to the lowest speed and slowly add the remaining sugar. This will make a soft consistency royal icing.

5. Turn up the speed to setting 3 or 4 for about 2 minutes. During this time measure off the tylose into a small container.

6. Make sure the mixture is at the soft peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.)

7. Turn the mixer to the slow setting and sprinkle the Tylose in over a five second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture.

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.

9. Place in the refrigerator for 24 hours if possible before using to mature the paste.

10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage.

11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer.

Buy it...Satin Ice makes a beautiful red. If you don't want to buy it, I have heard someone say to add some brown coloring as well as the red and that will deepen the color for you. I usually buy the red and just dust the flowers with a rose red petal dust. That also deepens the red color.

My suggestion, since you are on a time crunch, is to try to color it using the brown and the red. Try it on a small piece of fondant first and see if you get the results you want, that way you won't waste a lot of color or fondant.